Kosher Dosher...“I am a culinary Heretic"

Who doesn't love burgers? And if you haven't had a Sous-Vide-Process, you're missing out. I've eaten and made my fair share of SV-Process Burgers ( Link #1 ,  #2  & and my  Mega 18-oz Burger  and Monster 59-0z Burger ). It's a family favorite. Eating a SV-Processed Burger is a religious experience if prepared properly. Prepared properly means don't make a dense patty, and don't overstuff the molds..etc. Anyhow, I thought to myself, why not sliders? I've made every size burger you can imagine. I have molds ranging from 4-inches to 8-inches. Then I thought why not slider molds. The molds for the sliders had to be food-safe and meet the size requirements to be called a slider.  This Flexible Silicone Mold  met all my needs. Food is safe from -75f to 482f. Their size meets all my needs for a slider too (2.75" Diameter X 1.06" Deep). I bought 4 of them. They will hold a perfect 95-gram burger. Each mold will hold 570 grams (1.25 lbs

OP May 2019- I've made many Sous-Vide-Processed Burgers, but these came out, extra-special. I used my Special Umami-Powder with Black Pepper and a BBQ-Rub. Use the flavor enhancer in conjunction with your favorite herbs and spices, and it turns something basic into something extortionary.  I'll post a couple of links to my other burgers, which give more detail...... Link #1  and  Link #2 . These Burgers were Sous-Vide-Processed at  131.5℉ for 2.75 hours . From Frozen, I would have added an extra 45 minutes.  Just out of the bath.... they are SV-Processed in stainless steel molds to retain shape. The Burgers are shocked in Cold-Water for about 5 minutes to mitigate the possibility of overcooking during sear. At this step, the Burgers are dried off, and a schmear of mayo is used. This helps with the application of herbs and spices. Go big or go home.... 6-inch vs. a 4-inch.  I really dislike big buns or thick burgers. I might hav

My second Sous-Vide Burger examination (6/2015). Before I make my custom blend of burger meat, I am attempting to dial in my personal preferences for a perfect Sous-Vide Burger. I am trying to answer the proverbial question. What temp?..what temp?..what temp? As you well know you cook the meat at the temp, you serve it at. Do you like pink or very pink meat? I love pink meat and like the texture too. The first burger I did SV was cooked at 133f degrees, and it came out great, but I wanted it to be softer and pinker. This burger was cooked at 129f degrees and seared in a smoking hot skillet. It was almost perfect but fell a tiny bit short. My first Sous-Vide Burger can be found  HERE . I am gonna try 131.5f degrees next time and note the texture differences. The second burger was cooked at 129f degrees also had smoked gouda and homemade pastrami  (Flankstrami)  made by yours truly as a topping. Man oh man was it delicious. 

This is my first attempt (05/2015)(Second attempt HERE) at Sous-Vide Burgers. I was super excited about SV burgers because, thus far, I have had great success with this style of cooking. Before attempting burgers, I did a lot of reading and research on the subject, and one consistent complaint was that vacuum-sealed burgers get sh-mushed in the bag. Well, the solution to that problem was quite elementary. I vacuumed sealed the burgers in the molds. Problem solved!!! I went with 5 inches Molds that are 15/16" thick and will hold a 12-ounce burger. I say go big or go home.   Note: Second attempt HERE ,  Sous-Vide-Processed 6-Inch 18-oz Burger ,   And Sliders HERE Mega Moster 59 OZ Burger HERE This process can't get any simpler than this. Since this was an experiment, I used store-bought Black Angus 80/20 beef.  In the next few weeks or so, I will be playing around with my own blend. Anyhow I measured out 10 ounces of meat and lightly pressed them into the molds